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Creamy Homemade Mac and Cheese

A close-up shot of a bowl filled with creamy homemade mac and cheese, showing melted cheese strings.
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A classic, creamy baked mac and cheese recipe that is easy to make and always a crowd-pleaser. This recipe focuses on a smooth, rich cheese sauce that won’t break or become grainy.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 4 cups shredded sharp cheddar cheese (about 1 pound)
  • 2 cups shredded Gruyere cheese (about 8 ounces)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • Optional: Breadcrumb topping (1 cup panko breadcrumbs, 2 tablespoons melted butter, 1/4 teaspoon paprika)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Cook the macaroni according to package directions until al dente. Drain well and set aside.
  3. In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, whisking constantly, until lightly golden. This is your roux.
  4. Gradually whisk in the milk and heavy cream until smooth. Cook, stirring frequently, until the sauce thickens and begins to simmer, about 5-7 minutes. Do not boil.
  5. Remove the saucepan from the heat. Stir in the shredded cheddar and Gruyere cheeses, salt, pepper, and paprika until the cheese is completely melted and the sauce is smooth.
  6. Add the drained macaroni to the cheese sauce and stir to combine.
  7. Pour the macaroni and cheese mixture into the prepared baking dish.
  8. Optional: For a crunchy topping, mix the panko breadcrumbs, melted butter, and paprika. Sprinkle evenly over the macaroni and cheese.
  9. Bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbly.
  10. Let stand for 5-10 minutes before serving.

Notes

  • For the creamiest sauce, shred your cheese from blocks rather than using pre-shredded cheese, as pre-shredded cheese often contains anti-caking agents that can affect meltability.
  • You can customize your cheese blend with other good melting cheeses like Monterey Jack, Fontina, or Gouda.
  • To reheat leftovers, gently warm on the stovetop with a splash of milk or cream, or reheat in the oven at a low temperature.

Nutrition

Find it online: https://kingscook.com/homemade-mac-and-cheese-creamy/